This mango jicama slaw is really quick and easy to make. It doesn't have many ingredients, but the fantastic fresh flavors are so tasty. Try it on top of tacos or as a side salad.
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I'm not sure why, really, but I often used to associate tacos with warmer weather, for some reason (even my sweet potato tacos). Maybe it's partly that I generally thought of tacos as having some kind of slaw with them and that feels kind of summery. Though these days, we'll make any excuse for some carnitas tacos.
Either way, I think it's always worth having a few slaw recipes to pair with different filling, moods or just to enjoy as it is. This bright and crunchy Mexican-inspired slaw is perfect for tacos, plus it goes with plenty other things too.
A simple recipe (with scope to adapt)
This simple dish combines cabbage, jicama and mango as the base then you make a really simple lime dressing to bring it all together. Sometimes I just use lime juice, but I do think the extra balance of flavors in this dressing are worth that teeny bit extra effort.
I wouldn't suggest you skip any of the basic slaw ingredients, but you can certainly add to them if you like. You can add a little red pepper or carrot for extra color and crunch, or some red onion for an additional flavor. For all, slice in thin strips to try to keep the textures relatively consistent.
Jicama is a ingredient I didn't discover until I moved to the US (though I might have had it without unknowingly in Mexico before). It's a great ingredient in lots of things whether raw like this (and the Mexican chopped salad I made) or cooked.
Jicama is a root vegetable, with a mild flavor that's crunchy raw and softens when cooked. When raw, it is almost like a cross between cucumber and cabbage. However you use it, peel first. The flesh can discolor if you don't cook it or give a squeeze of lime or lemon.
A traditional Mexican way to enjoy it is cut into chunky fry-like strips and drizzle the raw chunks with lime and chili or tajin seasoning. Refreshing with a little kick!
You can pair this slaw with your favorite taco filling, have it as a salad alongside other dishes such as grilled meat and fish or as part of lunch. Even better, the ingredients in this slaw hold up pretty well so you can keep any leftover for the next day.
I sometimes use some in tacos along with some leftover pork carnitas and avocado (as in picture above) which all work really well.
This mango jicama slaw is quick to make, fruity and crunchy with a nice fresh flavor and limey zing. A great change from your plain old cabbage - definitely worth trying soon.
Try these other summer side salads:
Mango jicama slaw
- 1 cup cabbage shredded, approx 80g
- 1 cup jicama peeled and julienned, approx 100g
- ½ mango small, thinly sliced, approx ½cup, 75g
- 2 tbsp cilantro coriander, roughly chopped
For the dressing
- 1 ½ tbsp lime juice approx ½ lime
- 2 tbsp vegetable oil or canola
- 1 tsp honey
- ⅛ tsp ground cumin
- ⅛ tsp grated garlic (optional)
- 1 pinch salt
- 1 pinch pepper
- Finely shred the cabbage and julienne the peeled jicama and mango. Roughly chop the cilantro/coriander. Place all ingredients in a bowl
- Add the lime juice, oil, honey, cumin, garlic, salt and pepper to a small jar. Cover with a lid and shake to blend well. Alternatively, you can put all ingredients in a small bowl and whisk together.
- Pour the dressing over the slaw ingredients and toss to combine well, trying not to break up the mango. Serve as a side/in tacos as you prefer.
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This post was first shared in April 2016 and has been updated, primarily with new photos.